Wok-Tossed Cabbage Salad - Asian - - 8g Carbs, 3g Fiber - 3 pts plus
Recipe By:
Serving Size: 7
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Vegan
1 1/2 teaspoons sesame oil
1 teaspoon brown mustard seeds
10 curry leaves -- (see Note below)
1 pinch asafetida
1 green chile pepper -- seeds removed and thinly sliced (1 to 2)
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt -- or to taste
6 cups finely shredded green cabbage
1 cup shredded carrot -- (about 1 large carrot)
2 tablespoons minced fresh cilantro
1/2 cup roasted peanuts -- optional
Heat a wok or pot over medium heat. Add the oil and heat it for 1 minute,
then add the brown mustard seeds. When they start to crackle add the curry
leaves, asafetida, and chiles. Stir for 1 minute.
Add the lemon juice and salt and stir. Add the cabbage and carrot and toss
quickly for 1 to 2 minutes, just enough to coat the cabbage and soften it
slightly. Turn off the heat and transfer to a serving bowl. Top with the
cilantro and peanuts, if using, and serve.
Note: Curry leaves have such a unique flavor that we cannot think of an
adequate alternative. Alas, if you cannot find any in your area, you can
try online, or simply omit them. Extra curry leaves are stored in the
freezer.
Serves 6 to 8
Author Note: If you have a wok, now is the time to use it. By stir-frying
the "dressing" in this recipe you unlock a much deeper taste than the
average salad. And tossing the cabbage in the wok for a minute or two
gives the cabbage a softer, more munchable texture. This salad is yummers!
Cuisine: "Asian"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 98 Calories; 7g Fat (54.6% calories
from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
237mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
Recipe By:
Serving Size: 7
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Vegan
1 1/2 teaspoons sesame oil
1 teaspoon brown mustard seeds
10 curry leaves -- (see Note below)
1 pinch asafetida
1 green chile pepper -- seeds removed and thinly sliced (1 to 2)
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt -- or to taste
6 cups finely shredded green cabbage
1 cup shredded carrot -- (about 1 large carrot)
2 tablespoons minced fresh cilantro
1/2 cup roasted peanuts -- optional
Heat a wok or pot over medium heat. Add the oil and heat it for 1 minute,
then add the brown mustard seeds. When they start to crackle add the curry
leaves, asafetida, and chiles. Stir for 1 minute.
Add the lemon juice and salt and stir. Add the cabbage and carrot and toss
quickly for 1 to 2 minutes, just enough to coat the cabbage and soften it
slightly. Turn off the heat and transfer to a serving bowl. Top with the
cilantro and peanuts, if using, and serve.
Note: Curry leaves have such a unique flavor that we cannot think of an
adequate alternative. Alas, if you cannot find any in your area, you can
try online, or simply omit them. Extra curry leaves are stored in the
freezer.
Serves 6 to 8
Author Note: If you have a wok, now is the time to use it. By stir-frying
the "dressing" in this recipe you unlock a much deeper taste than the
average salad. And tossing the cabbage in the wok for a minute or two
gives the cabbage a softer, more munchable texture. This salad is yummers!
Cuisine: "Asian"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 98 Calories; 7g Fat (54.6% calories
from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
237mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.
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